Sunday, 22 March 2015

PANCHMEL DAL

INGREDIENTS

- Chana Dal
- Green half split dal
- Black split urad dal
- Toor dal
- Masoor dal
- Onions
- Toamatoes
- Cumin seeds (Jeera)
- Oil
- Salt
- Ginger and Garlic
- Coriander leaves
- Turmeric power
- Red chilli powder
- Dhania powder
- Water

Method
- Take 1/4th measure of each of the dals and soak all of them. Chop onions and tomatoes.
- Prepare the ginger and garlic paste by grinding them together.
- Take oil in a cooker, when the oil is hot add the cumin seeds and then add the onions
- Saute the onions till golden brown and add the ginger garlic paste and mix.
- Its time to add the chopped tomatoes and mix these well.
- Add turmeric, red chilli, powder, dhania and salt as per taste
- Add water and put the soaked dals into the cooker
- Close the lid of the cooker and allow for three whistles, simmer the flame and cook for another 5-8 minutes
- Garnish with coriander leaves and serve hot with rice or chapati

Tuesday, 9 September 2014

RABDI

INGREDIENTS:

Milk
Sugar
Cardamum Powder (Elaichi Powder)

METHOD:
  • Take milk in a pan and boil it
  • Simmer the gas and keep on stirring the milk till it reduces to 1/4 of it
  • keep on stirring till it becomes thickened. Don't stop the stirring otherwise milk will get burnt
  • when it is reduced add Sugar and mix well
  • Finally add Cardamum powder and mix well
Serve this Rabdi hot 

Friday, 20 June 2014

POTATO TOAST

INGREDIENTS:

Potatoes
Bread Slices
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder (Coriander Powder)
Aamchur Powder (Dry Mango Powder)
Cumin seeds (Jeera)
Mustard seeds (Rai)
Oil
Coriander Leaves
Tamarind
Water
Asafoetida (Hing)

METHOD:
  • Boil the Potatoes in a pressure cooker
  • Add a piece of tamarind with  potaoes to cooker so that Cooker does not turn into black 
  • Cut the boiled potatoes into small pieces and keep aside
  • Cook on a low flame 
  • Take a pan and pour oil to it. when oil gets hot then
  • Add Mustard Seeds, Cumin Seeds, Asafoetida (Hing) to it
  • Add boiled potatoes and mix well
  • Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix well
  • Add Salt as per your taste and mix well
  • Off the Gas and Garnish it with Coriander Leaves and let it cool
  • Take 2 Bread Slices and in middle of 2 slices add this Potato mixture and Cook both sides on a pan with Oil or Butter 
Serve hot the Potato Toast with  Sauce or Ketchup

Wednesday, 21 May 2014

KARELA CURRY (BITTER GOURD)

INGREDIENTS:

Karela (Bitter Gourd)
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves
Ginger
Water

METHOD:
  • Wash and peel the karela (Bitter Gourd) with a peeler
  • Wash it again and put a length wise straight cut on the Karela (Bitter Gourd)
  • Fill with a Salt to the length wise cut and close it. Salt is been added to remove the bitterness of karela (Bitter Gourd)
  • Keep aside for 5 mins
  • After 5 mins squeeze the karela with your hands and remove the excess salt from it
  • Fry these karela in a hot oil on a medium flame
  • Fry till they are turned into light brown colour and remove it
  • Keep aside till they get cooled
  • Chop finely Onions, Ginger and tomatoes and keep aside
  • Take a pressure cooker and pour oil to it
  • Add Chopped Onions and stir fry till light brown colour
  • Add Curry Leaves, Ginger flakes and mix well
  • Add Tomatoes and mix well
  • Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Now add fried karela (Bitter Gourd) and mix well
  • Finally add 1 cup of water to it and close the cooker
  • Let 2 whistles come and simmer it for 5 minutes till Karela becomes soft and Off the gas
  • After 5 minutes mix the curry and garnish it with Coriander Leaves
Serve hot with Rice or Chapathi or Paratha

Thursday, 15 May 2014

METHI KA PARATHA

INGREDIENTS:

Wheat Flour
Salt as per taste
Jeera (Cumin Seeds)
Oil
Red Chillie Powder
Turmeric Powder
Water
Methi Leaves

METHOD:
  • Chop methi leaves finely and wash the leaves for 3 to 4 times in water
  • Take Wheat flour in a plate or in a vessel
  • Add Salt as per taste
  • Add Turmeric Powder,Red Chillie powder and Jeera to it
  • Add 2 to 3 tsp of Oil to it
  • Add Chopped Methi Leaves and mix well
  • Knead the wheat flour with water and keep aside
  • The dough must be like Chapathi dough.Dont add lots of water to it
  • Make small puri sizes from the dough and with rolling pin make the chapathi size
  • Take a Pan and heat it
  • Cook the methi paratha on a medium flame and in between pour 2 tbsp of oil to it
  • Cook till the methi paratha turns into light golden brown colour
Serve hot the Methi Paratha with Curds (Yogurt) or Papad or Pickle

Friday, 25 April 2014

ONION & TOMATO CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt
Sugar
Water
Oil
Ginger Flakes
Cumin seeds (Jeera)

METHOD:
  • Chop Onions in small pieces
  • Chop the tomatoes and keep aside
  • Cut ginger into small pieces
  • Take Oil in a pressure cooker
  • Add Jeera to it and add chopped Onions and mix well
  • Saute Onions till light brown colour
  • Add Ginger pieces and Curry Leaves and mix well
  • Add chopped tomatoes and mix well
  • Add Turmeric Powder, Red chillie powder and Dhania Powder and mix well
  • Add Salt as per your taste and a 1/4 tsp of sugar to it
  • Add half a cup of water to it and mix well
  • Close the cooker and let 1 whistle come and simmer it for 2 mins
  • After 2 mins off the gas
Garnish it with Coriander Leaves and Serve hot with Chapati or Naan

Friday, 4 April 2014

Wariyu Potato Curry

INGREDIENTS:

Wariyu ( Amristsar wariyu these are ready made)
Potatoes
Onions
Tomatoes
Salt as per taste
Oil
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Ginger
Water
Coriander Leaves

METHOD:
  • Chop Onions finely and keep aside
  • Cut ginger finely 
  • Cut Potatoes in medium size
  • Grind the tomatoes and keep aside
  • Break the Wariyus into 4 to 5 parts.
  • Take Oil in  a pressure cooker
  • Put the ready made Wariyu and stir on slow flame for few seconds and remove it.These Wariyu you will get from any supermarket stores.
  • Now add Jeera and add chopped onions and stir till the onions turn brown colour
  • Add chopped ginger and mix well
  • Now add Potatoes and mix well for 2 min
  • Add Tomato Puree and mix well
  • Add Turmeric Powder, Red Chillie Powder,Dhania Powder and salt as per your taste and mix well
  • Now add stirred Wariyu to it and mix well
  • Mix all the ingredients for few seconds and add water to it and mix well
  • Add water as per your consistency.
  • Close the cooker and let 2  whistles come and simmer it for 8 to 10 mins till Wariyu and Potatoes gets softer.
  • Garnish the Wariyu & Potato curry with Coriander Leaves
Serve hot with Chapathi, Naan or Rice